Brioche with Chocolate Ganache
June 9, 2009 | Print | E-mail | Filed under chocolate, French, ganache, pastry
I’ve never made brioche before; in fact, I’ve never even made bread before I received my copy of Artisan Bread in Five Minutes a Day for Christmas last year. I’ve been so happy with the master recipe and how versatile it is that I’ve barely explored any of the other doughs and recipes in the book! Until now, that is. If you have the book, you have to make this. It’s easy! With your bucket of brioche at the ready, just pull out a grapefruit-sized portion and roll it out to about 1/4″ thickness:
Top with all but 1/4 cup of the chocolate ganache (sorry, didn’t get a photo of that step!), and roll it up, being careful to tuck the ends under like so:
Set in a buttered loaf pan (I cheated and just used cooking spray) to rest for about an hour and forty minutes:
When the brioche has finished resting, brush with egg wash and sprinkle generously with sugar. Then, try to get it out of the pan and on to your baking stone without disturbing it too much, and bake it for about 40 minutes at 350 degrees.
When it comes out of the oven, drizzle the remaining ganache over the top.
Wait until the brioche is completely cool to eat, or if you’re like me (hey, I’m just keepin’ it real here), wait 5 minutes and then cut off a slice while it’s still warm!
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June 9th, 2009 at 9:15 am
I haven’t made the brioche yet. I can’t wait to try it! That looks AMAZING!
June 9th, 2009 at 9:35 am
It absolutely is! When you do make it, you’ll have to post your pictures so I can drool over them, hehe.
June 9th, 2009 at 9:54 am
Tracy…you’re killing me here! I could live off of that. Now I MUST get that book!
June 9th, 2009 at 10:05 am
Ahahaha I know, I could too…I’d just be a little bigger, that’s all.
November 4th, 2009 at 4:36 am
Every time i come here I am not disappointed, nice post!
Greetings from Tim.
January 12th, 2012 at 4:52 pm
Have you made it with the filling inside? I’m reading the book instructions and am having trouble envisioning how to fold it up to get the ganache inside.